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    Home » Recipes » Easy Main Dish Recipes

    Aug 29, 2019 · Modified: Jul 10, 2023 by Andrea· This post may contain affiliate links · 11 Comments

    Vietnamese Chicken Wings

    Jump to Recipe

    Impress your guests with these Vietnamese Inspired Chicken Wings! They pack a big punch of flavour that will keep everyone going back for more. Fish sauce and tamarind "caramel" gives this sauce a perfect balance of salty, sweet, sour and spicy. This recipe is quick, easy and highly addictive!

    chicken wings on a platter lined with lettuce leaves. Garnished with pickled carrots and fresh lime.

    For more grilling recipes check out these Quick BBQ Pork Chops, Grilled Flank Steak or Margarita Chicken Skewers.

    Jump to:
    • Why you will love this recipe
    • 🥘Ingredients and Substitutions
    • How to Make Vietnamese Chicken Wings
    • Expert Tips
    • Common Questions
    • More Asian Inspired Recipes
    • 📖 Recipe
    • 💬 Comments

    Why you will love this recipe

    These Vietnamese Chicken Wings don't require marinating and the "caramel" sauce is quick to put together so the recipe is fast and easy. It's packed with bold and complex flavours and an umami and tangy balance that will leave you and your guests wanting for more. Grilling caramelizes the wings to tasty perfection and makes them finger licking good!

    When grilling wings I like to buy them whole. This way you have larger pieces to grab onto for turning. Already separated chicken wings work just as well for this recipe.

    These wings are delicious served with Pickled Carrots and Radish, Coleslaw with Cumin and Lime, and Asian Cucumber Salad.

    🥘Ingredients and Substitutions

    All ingredients needed to make this recipe.

    Not many ingredients are needed to make these delicious wings!

    • Chicken wings - I like to use whole wings for grilling simply to make it easier to grab and turn them with tongs. However, already separated wings are equally delicious.
    • Tamarind paste can be found in most Asian supermarkets or you can purchase the paste online here. You can also make your own, which is more economical, by buying a block of tamarind and following my recipe to make your own tamarind paste. Tamarind is a key ingredient for making the caramel but if you can't find any you can substitute with 6 tablespoons of fresh squeezed lime juice (approx. 4 limes).
    • Fish sauce is another key ingredient and is used heavily in South East Asia. Don't be turned off by the smell. As it cooks it becomes less potent and adds a wonderful umami flavour to the sauce. It's also a key ingredient in this Shrimp Pad Thai Stir Fry. There are many brands available and it can be found in most grocery stores in the Asian section.
    • Roasted unsalted peanuts and cilantro are optional garnishes. They add a wonderful addition with the crunch of the peanuts and the freshness of the cilantro.

    For the full list of ingredients with quantities and measurements see the recipe card below.

    How to Make Vietnamese Chicken Wings

    Step 1 - Stir together the minced garlic, sliced chili pepper, sugar, tamarind and fish sauce in a medium saucepan.

    all the ingredients for the sauce in a saucepan.

    Step 2 - Bring to a boil then reduce the heat to medium. Continue boiling, stirring occasionally, for about 3 minutes, until it becomes syrupy. Remove from heat and set aside.

    finished caramel sauce in a white dish.

    Step 3 - Preheat the grill to high heat. Place the wings on the hot grill then reduce heat to medium. Cook chicken wings for 15 minutes, turning half way through. Turn the heat back up to medium-high. Brush the wings on both sides with the sauce. Continue cooking for another 15 minutes periodically flipping and brushing with more sauce as you go. Adjust the heat if the wings are getting dark too quickly. The time and temperature will vary from grill to grill.

    wings cooking on a grill with nice grill marks.

    Step 4 - Transfer cooked wings to a platter, garnish with chopped coriander, chopped unsalted peanuts (if using) and fresh lime.

    These Vietnamese Chicken Wings are a real crowd pleaser! Take them to your next pot-luck BBQ along with Asian-Style Coleslaw or Fennel and Cucumber Salad. Or if you're not a fan of Asian flavours try my Buffalo Wings Recipe.

    Nicely charred chicken wings on a platter with pickled salad and fresh limes.

    Expert Tips

    • Use whole chicken wings to make it easier to move them around on the grill.
    • Oil the grill - The easiest way to do this is to fold a piece of paper towel up several times, dip it in oil and, holding it with tongs, rub the paper towel over the grates.
    • Adjust time and temperature: Because all grills are different it's difficult to provide accurate times and temperature for these Vietnamese chicken wings. Keep an eye on them and adjust as needed.
    • Make extra sauce and store it in the fridge for a future batch.

    These Vietnamese Chicken Wings are a real crowd pleaser! Take them to your next pot-luck BBQ along with Asian-Style Coleslaw or Fennel and Cucumber Salad.

    Common Questions

    Can I bake chicken wings in the oven?

    Yes you can! Preheat oven to 375°F and line a baking sheet with parchment paper. Place wings on the tray and bake for 15 minutes, turning half way through. In a large bowl toss the partially baked wings with the sauce until thoroughly coated. Place the wings back on the tray and brush with any remaining sauce. Bake for another 15 minutes, turning half way through.

    Can I use a different type of meat instead of chicken wings?

    While the recipe is specifically for chicken wings, you can certainly try it with other cuts of chicken, such as drumsticks or bone-in thighs. Adjust the cooking time accordingly to ensure they are fully cooked.

    What if I don't have access to tamarind paste for the fish sauce caramel?

    If you can't find tamarind paste, you can use lime juice as a substitute. The flavor will be slightly different, but it will still provide a tangy element to the sauce.

    What can I substitute for fish sauce?

    Soy sauce, tamari, and coconut aminos can all be used instead of fish sauce. The taste will be different but you can substitute 1:1. Taste and adjust seasonings as needed.

    More Asian Inspired Recipes

    • single bowl of thai meatballs with a spoon and lime garnish
      Thai Meatballs in Red Curry Peanut Sauce
    • Easy Shrimp Stir-Fry with Pad Thai Sauce
    • one serving of sesame chicken stir fry with chopsticks. Cast iron skillet on the side with the rest of the stir fry.
      Sesame Chicken Stir Fry
    • one pot of green curry tofu with side dishes of lime, cilantro and black rice.
      Thai Green Curry with Tofu

    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

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    📖 Recipe

    chicken wings on a platter lined with lettuce leaves. Garnished with pickled carrots and fresh lime.

    Vietnamese Chicken Wings

    These Vietnamese Chicken Wings check all the boxes when it comes to the right balance of flavours. Use the sauce on any cut of chicken.
    5 from 7 votes
    Print Pin Rate Save Saved!
    Course: Appetizer, Main Course
    Cuisine: Vietnamese
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 5 servings
    Calories: 548kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 1 to 1.5 kg (2-3 lbs) chicken wings, whole
    • 4 cloves garlic, minced
    • 2 Thai red chili peppers, thinly sliced or chopped
    • ½ cup sugar, white
    • ½ cup tamarind paste
    • ¼ cup fish sauce
    • ¼ cup coriander leaves, chopped
    • ¼ cup peanuts, unsalted and chopped, optional

    Instructions

    • In a medium saucepan, combine minced garlic, sliced chili pepper, sugar, tamarind, and fish sauce. Bring to a boil, then reduce heat to medium. Cook for about 3 minutes until syrupy. Remove from heat and set aside.
      4 cloves garlic, minced, 2 Thai red chili peppers, thinly sliced or chopped, ½ cup sugar, white, ¼ cup fish sauce
    • Preheat the grill on high heat. Place the wings, skin side down. Reduce heat to medium and cook for 15 minutes, flipping halfway through.
    • Increase heat to medium-high to high. Brush wings with sauce and flip. Brush the other side. Continue cooking and brushing with sauce for another 15 minutes until the wings achieve a deep caramel color. Adjust grill heat if needed.
    • Transfer cooked wings to a platter. Garnish with chopped coriander, chopped unsalted peanuts (optional), and fresh lime. Enjoy!

    Notes

    Storage - These wings will keep covered in the fridge for up to 4 days. The sauce will keep in the fridge for one month. 
    Baking instructions - Preheat oven to 375°F and line a baking sheet with parchment paper. Place wings on the tray and bake for 15 minutes, turning half way through. In a large bowl toss the partially baked wings with the sauce until thoroughly coated. Place the wings back on the tray and brush with any remaining sauce. Bake for another 15 minutes, turning half way through.
    Be sure to keep an eye on the wings while grilling. Adjust the temperature as needed to prevent burning. 
    Nutrition Facts are based on approximately 6 chicken wings and are an estimate only using an online calculator and have not been approved by a Registered Dietitian. 

    Nutrition

    Serving: 1serving | Calories: 548kcal | Carbohydrates: 27g | Protein: 4g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 1188mg | Potassium: 228mg | Fiber: 2g | Sugar: 21g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Reader Interactions

    Comments

      5 from 7 votes (3 ratings without comment)

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    1. Karen says

      April 06, 2024 at 4:16 pm

      Made these for dinner last night in the oven- delicious….this will be a summer BBQ favourite for sure!!

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      • Andrea says

        April 06, 2024 at 5:13 pm

        I am so happy to hear that! Great to know how well they turned out in the oven too. Thanks for sharing!

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    2. Diane says

      July 14, 2023 at 8:29 am

      Many thx for cook mode!

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    3. Diane says

      February 15, 2021 at 7:01 pm

      5 stars
      Tasty! Made Pad Thai with the leftover sauce.

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      • Andrea says

        February 18, 2021 at 3:34 pm

        Great idea! 👌

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    4. Sharon Waugh says

      September 22, 2019 at 10:09 am

      5 stars
      This is also delicious on chicken thighs! Such a nice change from the usual BBQ sauce. Served it with pineapple rice. So good!

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      • Andrea says

        September 22, 2019 at 3:23 pm

        Pineapple rice! YUMM!

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    5. Jason Gibson says

      September 04, 2019 at 7:24 pm

      5 stars
      We made this using a whole chicken cut into pieces
      It was awesome.

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      • Andrea says

        September 05, 2019 at 7:07 am

        Yay! I love that you tried it using a cut up chicken! Happy to hear you enjoyed it!

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    6. Azra says

      August 30, 2019 at 9:24 am

      5 stars
      Looks delicious and perfect for long weekend bbq!

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      • Andrea says

        August 30, 2019 at 4:36 pm

        Thanks! Hope you try them out this weekend!

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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